Chocolate Mousse Terrine with Raspberry Sauce

Ingredients

Mousse:
2 cups heavy whipping cream, divided
3 egg yolks
1 (16 ounce) package semisweet chocolate chips
1/3 cup GOLDEN BLOSSOM HONEY
1/2 cup butter
1/4 cup confectioners sugar
1 1/2 teaspoons vanilla
Sauce:
1 (10 ounce) package frozen raspberries, thawed
1 Tablespoon GOLDEN BLOSSOM HONEY

Directions

In a medium bowl, whisk together 1/2 cup whipping cream and egg yolks. In a heavy medium saucepan, heat chocolate, honey and butter over medium heat until just melted, stirring occasionally. Add egg mixture and continue stirring. Cook 3 minutes, remove from heat and cool. Beat remaining 1 1/2 cups whipping cream, along with sugar and vanilla until soft peaks form. Gently fold into cooled chocolate mixture until well blended. Line a 9 x 5 inch loaf pan with foil or plastic wrap. Pour mousse into lined pan and refrigerate overnight. To serve, lift mousse out of pan and invert onto plate. Slice and serve with sauce

Sauce: Set aside a few raspberries for garnish. Puree remaining berries. Strain, if desired. Blend in honey. Refrigerate until ready to use.